Oreo Cupcakes – Third time is a charm!

First things first. Cupcake Camp Boston is tomorrow night. If you’re in the Boston area, be sure to stop by. We’re expecting about 2000 cupcakes and who knows how many people…

Now on to the cupcakes. This is by far Hubby’s favorite cupcake and my #1 requested cupcake to make. They’re pretty freaking amazing.

You might remember that I’ve actually made Cookies N Cream cupcakestwice before. Both recipes were a bit different but still delicious. I took my favorite parts of each on and combined them into an awesome Oreo Cupcake recipe.

Since developing this recipe last summer, I’ve probably made these five times. I never repeat recipes, so that’s definitely saying something. I just never got around to photographing the cupcakes to post on here. Until this spring. I’m going to be an aunt in a couple weeks and my sister-in-law requested these cupcakes. I happily obliged and made a point to take the pictures.

As I mentioned, this recipe combines our favorite aspects of the two recipes tried previously. You start with half of an Oreo at the bottom of the cupcake. I always twist the Oreo gently so that all the cream filling sticks to one cookie so you get that layer of cream in the bottom of your cupcake.

I take the tops of the Oreos that have no cream on them and cut some in half for garnishing. The rest get crushed, also for garnishing.

The part I love about the first recipe that I’ve tried is the made from scratch batter. This batter is amazing even before you pour in the Oreo pieces. And while we’re on the topic of those Oreo pieces… I cut mine fairly large. Actually, Hubby likes to do the cutting for me. He stacks them really tall and uses a super sharp knife to cut through the whole stack at once. He cuts them into quarters for me. I toss the quarters Oreos in a bit of flour so they don’t all sink to the bottom. I like having the big chunks as opposed to crushing them. It really enhances the Oreo flavor and adds some texture to the cupcakes.

For the frosting, I have tried out a variety of flavors. The one that I like best is just a simple cream cheese frosting. With the garnish of the crushed Oreo and the half Oreo, you still have plenty of Oreo flavor in every bite

Directions:

For the Cupcakes
Preheat oven to 350F. Insert liners into a medium cupcake pan.

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.

Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Assemble the cupcakes
Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake.

Hope you have so much fun at cupcake camp! I wish I could make it. And nice work developing this recipe into your own perfect creation. I love doing that sometimes – such a personal satisfaction! They sound amazing – I officially put in my request, you must bring these to a gtg sometime

There’s a small part of me that needs to stop reading this blog, because every time you post there is another recipe that I add to the to-bake list! I love that you used the colored cupcake liners here; they’re a fabulous accent to the black-and-white coloring of the cupcakes. A perfect pop of color for spring! Thanks for another great recipe.

I’ve made Oreo cupcakes with Hershey’s chocolate cake recipe and white buttercream with crushed Oreos in it. They were fabulous that way, but i still want to try out your method. Maybe I could make a hybrid of what I did with your recipe. Your cupcakes look absolutely perfect. I love how luscious the frosting is and the bottom part of the cupcake.

I have been following your blog for a few months now and I love it!!I made these awesome cuppies for my husband’s birthday yesterday and they were a massive hit. Will definitely be making them again. Thank you for another great recipe.

I made these last night and they turned out just perfect! This is definitely a keeper.

I do have one question…I was having a difficult time blending the butter and milk/vanilla. For some reason, they remained separate no matter how long I blended. I ended up straining the butter, then blending the sugar and butter and gradually adding the milk. Did I miss a step or should I have kept on mixing until the desired consistency? Thanks!

Hi Jen, I was at Cupcake Camp and was so excited to snag one of these babies! I actually was standing right near you while you were setting these up and thought “WOW that must be Beantown Baker!” And then suddenly I was very shy and feeling like I was in the presence of a celebrity and I of course chickened out and didn’t say hello. And then of course it got crazy crowded and I didn’t get a second chance to introduce myself. I’m kicking myself now! Anyway I want you to know that it was a thrill to try one of your cupcakes after who knows how long of following your blog, and they were SO GOOD. Dense and delicious – definitely one of the best cupcakes we tried, including the ones from the bakeries.

I was recently checking out my ‘abandoned’ food blog, Rubber Pants, and I came across a comment from you, so obviously wanted to check out your blog..again! Love these cupcakes! I really like how you use vanilla cake instead of chocolate. Delicious!

Momma Bean – Yes, the butter and milk don’t really mix together that well. I will have to rewrite the instructions to reflect that. When I made them, I just beat the butter until light and fluffy, then add milk and vanilla. Sorry for the confusion.

Suzi – you def should have introduced yourself! I love meeting people who read my blog. Glad you enjoyed the cupcakes!

Hi! I saved the little tag on the oreo cupcakes at Cupcake Camp so that could remember to visit the blog. I’ve been making oreo cake/cupcakes for years- I found the recipe in a Pillsbury cookbook which calls for using the white cake mix and dump about a cup crushed oreos into the mix. I usually use a buttercream frosting. It’s a simple recipe that has always been a hit, so I was a bit skeptical about trying yours. After I tried your version, I was definitely impressed. I would have never thought to put half an oreo on the bottom- genius! I will have to make your recipe some day because making the cake from scratch certainly improves upon an already great flavor, as well as the oreo bottom. It goes to show “there’s more than one way to skin a cat.”

rachellehcar – glad you were able to find my blog. Sounds like the little tags were helpful. I have tried a similar recipe that uses white cake mix, but I def agree that making it from scratch is the way to go!

hi, i use the same resipe only i found it from crazy about cupcakes book and when i make the batter, i dont follow the recipe as beating butter and milk is very annoying because they wont mix well.so i just cream the butter and sugar together, add white eggs and vanilla then flour alternating with milk then the crushed oreo.. always works amazing for me

Hi Jen, I have never made my own batter before and I decided to try this wonderful recipe of yours as my first.. Im having some problems with it though, it comes out like dough and I cant do anything with it after that. I believe my problem is with the creaming of the butter which I am completely unfamiliar with. I gooled it and it said you cream butter by using sugar, is this true? Can you please explain this process please, I would really appreciate it. Thanks so much.

thank you so much Jen. You didnt confuse me though, I confused myself : ) I will try what you said right now, since I still have everything else prepared and hopefully it will work this time. thank you for the fast response and by the way, any thoughts on why it turned out like dough instead of batter? I put the right measurements of milk and so forth, but I hadnt added the eggs. My batter was so thick that It stopped my mixer.

ok, this is the last post. Im sorry to keep bothering you. I was just thinking when you say 2 and 1/4 cups of flour plus 2 tbsp for oreos. Would I be taking 2 tblsp from the 2 and 1/4 cups or would the 2+ cups be specifically for the batter and I need another 2 tbsp for the oreos, maybe thats where I went wrong. I will leave you alone after this : ) thanx.

Love your blog I made these today and they look perfect. I haven’t frosted them yet, do you refrigerate after frosting since it is cream cheese? I’m not sure what to do about frosting since they won’t be eaten until the next day.

Jackellyn – I haven’t ever had that problem myself. Were you sure to put them so the cookie side is down on the bottom of the cupcake liner. I’m not sure what else would cause that issue. Sorry they didn’t turn out for you…

Just wanted to say that I love your blog…I have the most fun reading your entries and looking through your recipes…thanks for offering so much and for being so considerate in your posts.I recently made these cupcakes based on your rave reviews and everyone I made them for absolutely loved them….I had bought oreos when they were on sale and I came across this recipe and saved it…I will be using this again and again…thanks!

Thank you Beantown Baker! I am a Boston gal stuck in Upstate NY for med school, these recipes keep me excited to cook in the kitchen and avoid my med textbooks! Thank you for your recipes and I am definitely excited to try this recipe this weekend!

Hi,I am from the Wales in the UK and allthough I have bought some cups I havent really got used to using them and dont know how much a stick of butter is? I would love to try your recipe, would you be able to re-post the recipe using gram’s or even pounds and Oz’s so I may try it? Many ThanksRhian x

I made these last night and they are DELICIOUS! Very easy and fun to make and very moist. Tastes like your eating a huge oreo! Thanks so much for sharing! I am starting a cupcake business and would like to add this to my list of recipes if you don’t mind?

The cupcakes themselves will keep in the fridge, but the Oreo garnish on top will get soggy. I would make them in advance and then frost and garnish them the day you plan to serve them. Or make and frost, then garnish the day of.

I baked the cupcake portion only (minus all the Oreo) to use as a plain vanilla cupcake. The texture was great, but it was so incredibly sweet. Would reducing the amount of sugar work or would that throw off the recipe?

Egg yolks contain the fat in the egg, so I’d be tempted to cut back on the amount of butter in the cupcakes. It would definitely be an experiment to find the right balance. What I do is just make a recipe that takes egg yolks! Like ice cream or lemon curd.

Made these last week. absolutely UNBELIEVABLE. I got so many compliments on them! I literally had people tell me they were the best cupcakes they had ever had! Will definitely be making these again thanks for a great recipe As one poster suggested I switched the order of directions and creamed the butter and sugar. added vanilla, then egg whites. then alternated mixing the flour mixture and milk. I also dipped the cream cheese frosted tops right into a bowl of oreo crumbs (used a food processor to get them pretty fine) and skipped the 1/2 oreo on top. I only needed 1 serving of the cream cheese frosting. Can’t wait to make these again!

I did this but sadly the butter came out liquidy. I dont know whats the problem. I added flour but when its cooked it doesnt have that cupcake texture. Can u help me to make it better? Whats is the problem?

I just made a batch of these last night – thanks for the yummy recipe. I started the recipe per instructions b/c I wanted to see if I could get the milk and sugar to come together. Fail. I used kitchen aide mixer and tried whipping it for awhile, but it was just a pool of chunky butter pieces (even though I had already creamed the butter prior to the milk). Anyway, I threw out that batch of wet ingredients and went back to the way I am used to baking – cream butter and sugar together, add eggs and vanilla. Then incorporate flour and milk alternately just until combined. Don’t over mix. Then, gently fold in orea pieces. They came out great. I like that the cupcake is dense, more like a muffin and holds the oreo pieces perfectly.

I too found that the batter had the consistency of dough up until I added the sugar, which returned it to a consistency I’m used to seeing when making cupcakes. I thought I’d made a mistake as well until I finally added the sugar and then egg whites.

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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. (more)

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